扈莹莹｜合肥工业大学｜学者主页

2026

食品发酵菌株的高效筛选及发酵剂制备技术研究进展

冯杲鑫，黄德伟，扈莹莹，张浪，朱建国，徐宝才

《食品工业科技》

DOI

2026

Mechanism of eugenol from bay leaf in inhibiting heterocyclic aromatic amines in grilled beef: Insights from experimental models and computational chemistry.

Ziwen Yang, Zhenni Li, I. H. Badar, Iqra Sohail, Manman Yu, Yingying Hu, Lang Zhang

Food Chemistry

DOI

2026

Inhibitory mechanism of hydrocolloids on heterocyclic aromatic amine formation in fried chicken drumsticks

Guanhua Li, Yue Ding, Ziwen Yang, Cui-Cui Li, Zhenni Li, Yingying Hu, Lang Zhang

Journal of Food Engineering

DOI

2026

Microbial interactions in fermented foods: Ecological mechanisms, environmental drivers, and implications for quality

Gaoxin Feng, Junhan Fan, Dewei Huang, Lang Zhang, I. Badar, Bao-Cai Xu, Yingying Hu

Food Bioscience

DOI

2026

Inhibition of heterocyclic aromatic amines and advanced glycation end products in cooked meat products: Emphasizing on nanotechnology

Guanhua Li, I. H. Badar, Xiurong Zheng, Min-Cheng Wang, Yingying Hu, Lang Zhang

Journal of Food Composition and Analysis

DOI

2026

Unraveling the mechanisms of flavor improvement in salt-reduced dry fermented sausages: Insights from yeast-modulated microbial interactions.

Gaoxin Feng, Bayierta Bayinbate, Dewei Huang, I. H. Badar, Bao-Cai Xu, Yingying Hu, Lang Zhang

Food Research International

DOI

2026

Unraveling taste enhancement mechanism of yeast-inoculated reduced-salt fermented sausage: Proteolysis, taste compound formation, and receptor binding of potential salty/salty taste-enhancing peptides.

Dewei Huang, Gaoxin Feng, I. H. Badar, Bayierta Bayinbate, Junhan Fan, Baocai Xu, Lin-Wei Yang, Qian-Qian Yu, Yingying Hu, Lang Zhang

Food microbiology

DOI

2026

Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking

Ziwen Yang, Zhenni Li, I. H. Badar, Feibiao Huang, Yingying Hu, Lang Zhang

Food Research International

DOI

2025

间歇炸制油循环次数对炸鸡腿风味和多环芳烃形成的影响

金龙，黄德伟，程慧琳，刘跃，扈莹莹，张浪，徐宝才

《食品科学》

2025

Simultaneous inhibition of heterocyclic aromatic amines, advanced glycation end products, acrylamide, and hydroxymethylfurfural in Chinese braised beef by characteristic spices during braising and in vitro digestion.

Xiurong Zheng, I. H. Badar, Feibiao Huang, R. Wen, Lin Mei, Yingying Hu, Lang Zhang

Food Chemistry

DOI

2025

Elucidating the role of pH-induced structural alterations in myofibrillar proteins on their interaction with characteristic esters of dry fermented sausages.

Yingying Hu, I. H. Badar, Dewei Huang, Bayierta Bayinbate, Bao-Cai Xu, Lang Zhang

Food Chemistry

DOI

2025

Inhibitory effects of hydrocolloids on protein-bound heterocyclic aromatic amine formation in fried chicken drumsticks and chemical model system: Insights from molecular docking analysis.

Yue Ding, Guanhua Li, Xiurong Zheng, Manman Yu, R. Wen, Yingying Hu, Lang Zhang

Food Chemistry

DOI

2025

Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose

Bayierta Bayinbate, Lin-Wei Yang, I. H. Badar, Yue Liu, Lang Zhang, Yingying Hu, Bao-Cai Xu

Food Chemistry: X

DOI

2025

Effect of different roasting time on the formation of free and bound heterocyclic aromatic amines in roasted beef

Longwei Jiang, I. H. Badar, Ziwen Yang, Guanhua Li, Yingying Hu, Lang Zhang

Journal of Food Composition and Analysis

DOI

2025

Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor

Yue Liu, Bayierta Bayinbate, I. H. Badar, Dewei Huang, Lang Zhang, Yingying Hu, Bao-Cai Xu

Trends in Food Science & Technology

DOI

2025

Elucidation of flavor profile and polycyclic aromatic hydrocarbon formation affected by grilling time in grilled beef

Yingying Hu, Longwei Jiang, Guanhua Li, I. H. Badar, Yue Liu, Bao-Cai Xu, Lang Zhang

Journal of Food Composition and Analysis

DOI

2025

Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties.

Qiang Li, Xiurong Zheng, R. Wen, Jun Qi, Le-le Shao, Yingying Hu, Lang Zhang

Meat Science

DOI

2025

Inhibition of starch on the formation of free and protein-bound heterocyclic aromatic amines in roasted beef patties and the underlying mechanism.

Guanhua Li, Xiurong Zheng, R. Wen, Xin-Xin Zhao, Yingying Hu, Lang Zhang

Carbohydrate Polymers

DOI

2025

Polycyclic aromatic hydrocarbons and flavor profile in fried chicken drumsticks affected by repeated frying cycles of soybean oils

Yingying Hu, Yue Ding, I. Badar, Guanhua Li, Lang Zhang

The Journal of the Science of Food and Agriculture

DOI

2025

The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles.

Yue Liu, Yingying Hu, Dewei Huang, Bayierta Bayinbate, Shasha Zheng, Bao-Cai Xu

Food Research International

DOI

2024

发酵肉制品中微生物的代谢作用及其对风味物质形成的影响研究进展

扈莹莹，巴音巴特·巴依尔塔，刘跃，徐宝才

《食品科学》

2024

Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review.

Yingying Hu, I. H. Badar, Yue Liu, Yuan Zhu, Lin-Wei Yang, Bao-Hua Kong, Baocai Xu

Food Chemistry

DOI

2024

Comparative analysis of free and bound heterocyclic aromatic amines in fried chicken drumsticks affected by various vegetable oils

Yue Ding, Longwei Jiang, Guanhua Li, R. Wen, Yingying Hu, Lang Zhang

Journal of Food Composition and Analysis

DOI

2024

Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review

Yingying Hu, I. H. Badar, Lang Zhang, Lin-Wei Yang, Bao-Cai Xu

Critical reviews in food science and nutrition

DOI

2021

动物蛋白质可食性涂膜降低深度油炸食品油脂含量的研究进展

李其轩，扈莹莹，孔保华

《中国食品学报》

2021

传统发酵食品中微生物多样性与风味形成之间关系及机制的研究进展

陈倩，李永杰，扈莹莹，温荣欣，孔保华

《食品工业科技》

DOI

2020

纳米二氧化钛光催化技术抑菌机制及其在食品包装中的应用研究进展

扈莹莹，李其轩，刘昊天，孔保华，陈倩

《食品科学》

2019

低盐对发酵肉制品品质形成影响及减盐手段研究进展

扈莹莹，温荣欣，陈佳新，孔保华，陈倩

《食品工业科技》

DOI

扈莹莹

精选作品

期刊论文

食品发酵菌株的高效筛选及发酵剂制备技术研究进展

Mechanism of eugenol from bay leaf in inhibiting heterocyclic aromatic amines in grilled beef: Insights from experimental models and computational chemistry.

Inhibitory mechanism of hydrocolloids on heterocyclic aromatic amine formation in fried chicken drumsticks

Microbial interactions in fermented foods: Ecological mechanisms, environmental drivers, and implications for quality

Inhibition of heterocyclic aromatic amines and advanced glycation end products in cooked meat products: Emphasizing on nanotechnology

Unraveling the mechanisms of flavor improvement in salt-reduced dry fermented sausages: Insights from yeast-modulated microbial interactions.

Unraveling taste enhancement mechanism of yeast-inoculated reduced-salt fermented sausage: Proteolysis, taste compound formation, and receptor binding of potential salty/salty taste-enhancing peptides.

Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking

间歇炸制油循环次数对炸鸡腿风味和多环芳烃形成的影响

Simultaneous inhibition of heterocyclic aromatic amines, advanced glycation end products, acrylamide, and hydroxymethylfurfural in Chinese braised beef by characteristic spices during braising and in vitro digestion.

Elucidating the role of pH-induced structural alterations in myofibrillar proteins on their interaction with characteristic esters of dry fermented sausages.

Inhibitory effects of hydrocolloids on protein-bound heterocyclic aromatic amine formation in fried chicken drumsticks and chemical model system: Insights from molecular docking analysis.

Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose

Effect of different roasting time on the formation of free and bound heterocyclic aromatic amines in roasted beef

Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor

Elucidation of flavor profile and polycyclic aromatic hydrocarbon formation affected by grilling time in grilled beef

Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties.

Inhibition of starch on the formation of free and protein-bound heterocyclic aromatic amines in roasted beef patties and the underlying mechanism.

Polycyclic aromatic hydrocarbons and flavor profile in fried chicken drumsticks affected by repeated frying cycles of soybean oils

The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles.

发酵肉制品中微生物的代谢作用及其对风味物质形成的影响研究进展

Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review.

Comparative analysis of free and bound heterocyclic aromatic amines in fried chicken drumsticks affected by various vegetable oils

Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review

动物蛋白质可食性涂膜降低深度油炸食品油脂含量的研究进展

传统发酵食品中微生物多样性与风味形成之间关系及机制的研究进展

纳米二氧化钛光催化技术抑菌机制及其在食品包装中的应用研究进展

低盐对发酵肉制品品质形成影响及减盐手段研究进展